Top Tips for Cold Room and Trailer Organisation
When hiring a portable cold room, fridge trailer, or freezer
trailer from us, you can rest assured it will be in top condition. We make a
point of keeping our trailers and cold rooms fully maintained and provide
installation to ensure you can get the maximum functionality out of our
product.
There’s a lot that goes into this process. Over time, ice can
build up, trailers need cleaning after their last use, and any fault with the
refrigeration technology can be a disaster. Given the range of locations one of
our trailers can potentially have to operate in, there can even be additional challenges
to meet. For sure, there’s a lot of work at our end, but there are certain
responsibilities that have to be left with the client.
Organisation is majorly important in any commercial situation
and naturally enough, this is the responsibility of the food service provider.
Errors in this department can reduce productivity, damage food, or even risk
contamination (with all the serious legal ramifications that can follow
therefrom). Good organisation doesn’t just protect against these dangers, but
can seriously optimise your food storage, with potential gains for your
business. Read on for our top tips on how to organise your refrigeration space.
Leave Space Between Items
This is handy trick to keep in mind when storing the contents
of your fridge/freezer trailer or cold room. To be honest, it’s something
everyone should know, because it arises from one of the most basic principles
of refrigeration – air circulation. Your trailer or cold room cools the air
inside it, but – technically speaking – it is that actual air that cools your
products. This means, quite simply, that this air needs to surround the
products. There’s an understandable urge to make most efficient use of your
refrigeration space, but by neglecting to leave some space between each
individual product (and a good six inches between those products and the walls)
your refrigeration functionality could be seriously compromised.
Store Meats on the Lowest Shelf
This one can be thought of more as a rule than a tip because
if you don’t follow it, you could be in serious risk of food contamination –
the ultimate villain of any catering or food service situation. Meat isn’t a
dry product, and all manner of marinades and juices are in danger of dripping
down and contaminating everything below. Gravity is not your friend here, so
store meat on the bottom shelf.
Make Use of FIFO (Or First In, First Out)
This is a tip as simple as the catchy acronym – First In,
First Out. That way, food doesn’t languish unnecessarily, and your chances of
spoilage or contamination promptly drop. Simple.
Never Place Warm Produce Inside
Your refrigeration equipment is working to maintain a
temperature. Placing warm produce inside can throw this seriously off balance.
Triggering over compensation from the cool equipment or otherwise affecting
your ability to keep food at the temperature you want. Let it cool naturally
before placing inside.
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